Keto Brownies
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My keto brownies are super fudgy, gooey, and taste like the real thing! Ready in just 25 minutes, you won’t believe these are low carb.
If you’ve been around here for a while, you know I’ve shared my fair share of keto desserts- from keto cheesecake to keto ice cream– but none have been this easy (or this decadent, as my partner says).
I wanted to make a brownie that didn’t taste low carb- I’m talking rich, fudgy, and crinkly-topped, the kind you’d never guess was keto. I initially tried to keto-fy my almond flour brownies, but it just didn’t work out, so it took quite a few trials until I nailed it: the perfect keto brownie base that literally melts in your mouth and satisfies cravings.
Even my non-keto friends and family can’t tell the difference, which is the ultimate recipe win.
Table of Contents
Recipe highlights
- Fast. They take less than 25 minutes to bake and require minimal prep.
- Incredible flavor. Full of chocolate and no grainy, bitter, or artificial aftertaste ever.
- Seriously low carb. Each brownie has just 3 grams of net carbs and is also gluten-free and sugar-free.
Key Ingredients
Here are the main ingredients for low carb brownies. The complete list with measurements is in the recipe card below.
- Butter. I prefer using salted butter because it eliminates the need to add extra salt. I tested these brownies with coconut oil, but found the edges were greasy.
- Chocolate. Any sugar-free chocolate works, including sugar-free chocolate chips or unsweetened baking chocolate (I love the Bakers brand). The latter is a fantastic option as, even though it is incredibly bitter, the brownie batter already has added sweeteners to compensate.
- Almond flour. Blanched almond flour is a must. It doesn’t leave a gritty texture and has a lighter crumb.
- Unsweetened cocoa powder. Sifted to remove the clumps.
- Baking powder. You need some leavening agent to give the brownies stability and structure. Please do not omit this!
- Sugar substitute. The best sweetener to use is allulose, as it dissolves like sugar would. I have successfully tried my keto brown sugar too. I don’t recommend using erythritol, Swerve, or stevia, as they give the brownies a super grainy texture.
- Eggs. Room temperature.
How to make low carb brownies
Step 1- Melt the butter with half the chocolate until both are mostly melted. Using a spoon, gently mix until smooth.
Step 2- Make the batter. Beat the eggs until frothy. Slowly mix in the butter/chocolate mixture until combined.
Step 3- Finish. Add the dry ingredients, then fold through the remaining chocolate.
Step 4- Bake. Transfer the brownie batter into a lined square pan and bake for 14-18 minutes or until a skewer comes out mostly clean.
Arman’s recipe tips
- Do not over-bake the brownies, as they will continue to bake as they cool down. If you’d like more cakey brownies, you can cook them closer to the 18-minute mark.
- Don’t fret if the brownie batter looks a little thick. It is supposed to be like that and will bake as expected.
- Note on the crackly tops. If you don’t use allulose, your brownies won’t have the crackly tops. Allulose is the only sweetener that will yield it. With that said, I’ve tested these brownies with monk fruit sweetener and Splenda, and they taste just as good.
- Add mix-ins. Fold through chopped walnuts, pecans, other kinds of chocolate (like white chocolate!), or even low-carb fruit (like berries).
Storage instructions
To store: These brownies can be stored at room temperature, provided you intend to consume them within 3 days. Ensure they are in a sealed container or covered on a plate. If you want them to keep longer, store them in the refrigerator.
To freeze: Wrap the brownies in parchment paper and place them in a ziplock bag or shallow container. They will keep fresh for up to 6 months.
Frequently asked questions
These brownies absorb moisture differently from brownies made with wheat flour. If they turn out dry, they’ve likely been overbaked, OR you’ve used a sweetener like erythritol or monk fruit, which crystallizes instead of dissolving.
No, I don’t recommend swapping out the almond flour for coconut flour. Coconut flour absorbs moisture very differently from other flours, so the batter will be crumbly and dense. I suggest making my coconut flour brownies instead.
This only happens if you use one of my non-recommended sweeteners. Allulose and keto brown sugar both dissolve like sugar and don’t leave any aftertaste. Sorry to sound like a broken record, but using the correct sweetener makes all the difference.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Best Fudgy Keto Brownies
Ingredients
- 3/4 cup butter
- 1/2 cup keto chocolate chips divided
- 1/2 cup almond flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 3/4 cup allulose
- 3 large eggs
Instructions
- Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
- In a mixing bowl, combine all your dry ingredients and mix well.
- Combine butter with half the chocolate and melt on medium heat until warm and melted. Whisk together until glossy and combined.
- In a separate large bowl, add your eggs and using an electric mixer, beat the eggs until slightly frothy and the whites and yolks and combined.
- Slowly add the chocolate and butter mixture to the eggs and continue mixing.
- Add the dry ingredients slowly, and continue mixing until you are left with a thick, glossy brownie batter. Fold in remaining chocolate chips.
- Transfer your brownie batter into an 8 x 8-inch pan covered with parchment paper. Bake the brownies for 14-18 minutes, or until a skewer comes out just clean from the center.
- Remove from the oven and allow the brownies to cool in the pan for 20 minutes, before carefully transferring to a wire rack to cool completely.
Notes
Nutrition
More keto dessert recipes
Recipe updated
I originally updated this recipe in 2022 and again in November 2025 to include a recipe video, step-by-step photos, new information on sweeteners, and to address reader questions about adding low carb flours to the batter. No measurements or ingredients have changed.
I used your recipe to make cheesecake brownies for Valentine’s Day and they turned out fantastic! For the cheese cake part I used 8 oz cream cheese, 1 egg, 1/4 cup monk fruit sweetener, 1 teaspn vanilla extract, and a splash of almond milk.
I did add xantham gum and psyllium husk powder to the brownie part for texture.
Thanks so much for another fantastic recipe!
Love these brownies. My husband has them for a keto treat. Every batch I make taste great, but they crumble or break apart when cutting into squares. Am I doing something wrong or would adding more of something hold them together? Thnx !
Hi Michele- are you over-baking them by any chance?
Very good! As a not-so-proficient cook, they are a bit of a pain for me to make, but they are worth it. As others have said, they took longer to bake than stated (a solid 30 minutes for me), and though I haven’t tried an inside piece, the edge pieces are done perfectly. I might experiment with a 9×9 pan next time. I cut 16 even pieces, which comes out to 145 calories each. I’m getting together with friends tonight and one of them always brings her delicious brownies. Now I can enjoy my own delicious brownie (or maybe 2!😋) and still not blow my keto program. Thanks!
I used Monkfruit, and it was great! Both kids couldn’t believe it was a “healthier” brownie. I also used dark chocolate chips vs. sugar- free.
I dont see my comments anymore so ill give them again. The best brownies i had in a lon time, couldnt want for them to cool so they almost fell apart. Now theyve cooled for at least an hour and they fall apart when i try to get one of the paper. Crust is firm, taste is heavenly but why so soft? I replaced 60 g of butter with Apple butter,
Could that be it? I didnt change anything else.
Yes that would make a huge difference. Apple butter is mostly sugar and you’ve replaced almost 1/4 cup with a fat element 🙂
I just made these and they are sooo good! Tweaked a bit, less butter, some apple butter added, put some nuts in and a few chocolatedrops. A little bit longer in the oven, as I like a little more cake-Ier. Love them
Hello! In what form did you use the allulose? Thanks
Granulated 🙂
I’ve just taken the brownies out of the oven, and I’m wondering what you mean by “press down on them when removing from oven”, the tops do not look like yours! More dark brown and glossy, no flakes… And I’m afraid to touch the hot surface of the brownies? Unless you wait for them to cool and then press down on them? Thanks!
I plan on making these and using powdered erythritol, Swerve, will let you know how that turns out! But my real question is: I see your nutritional information for each serving, but how many servings do you cut it into? I read through a few times and can’t find that info, thanks in advance!
It makes 12 servings
The best brownies keto or not. Delicious and moist , my friends couldn’t tell they were keto. Thanks for the recipe.
These are a big hit for us! I did have to bake about double the time suggested. But delicious for sure
That’s interesting because immediately after eating them I felt it and so did my husband. I read about Allulose and a source said that it can cause bloating and all of that fun stuff and it definitely caused that. I just read some more on it and now I am seeing that it is the easiest on the digestive system. The amount of grams that is said to truly affect someone is 54g in one sitting. Your brownies are only 8g each! — not sure what the deal is!! 🤔 I am so confused! Going to make them again and see what happens. – And thanks for responding, appreciate it!
Am I the only one who didn’t fair well with the allulose? My digestive system did not like it whatsoever. The brownies were delicious but the after effects were not. Erithytol does not go well in baked goods either. Help!!
Hi Valerie- that’s super odd- Allulose is known to be the easiest on the digestive system.
What size pan do you use if you double or triple the recipe size? 9×13”?
If I don’t have Keto chocolate chips will they still be choclately
More cakey than fudgy
I have made these 3 times now. Such a great recipe! I usually have all the ingredients in the cupboard. Recipe still works well with small adjustments (Brown sugar substitute and different types of chocolate – depending what I have on hand). The only problem is stopping at one!
These tasted pretty good for a sugarless brownie. I made them as directed but used unsalted butter. They would have benefited from the salted version. Mine did not have the flaky skin on top, but they did taste like a brownie. Nice job Arman!